Lista de obras - Filipa V.M. Silva - Dominio Público Uruguay

A new lupene triterpenetriol and anticholinesterase activity of Salvia sclareoides ⬇️

artículo científico publicado en 2007

Alkyl deoxy-arabino-hexopyranosides: synthesis, surface properties, and biological activities

artículo científico publicado en 2008

An insight on the relationship between food compressibility and microbial inactivation during high pressure processing

artículo científico publicado en 2017

Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations.

artículo científico publicado en 2017

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

artículo científico publicado en 2012

Bioactivity studies and chemical profile of the antidiabetic plant Genista tenera.

artículo científico publicado en 2008

Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase

artículo científico publicado en 2022

Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study

artículo científico publicado en 2003

Facile synthesis of oxo-/thioxopyrimidines and tetrazoles C-C linked to sugars as novel non-toxic antioxidant acetylcholinesterase inhibitors.

artículo científico publicado en 2011

High pressure inactivation of Brettanomyces bruxellensis in red wine.

artículo científico publicado en 2016

High pressure processing (HPP) of honey for the improvement of nutritional value

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation.

artículo científico publicado en 2016

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

artículo científico publicado en 2015

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

article

Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins

artículo científico publicado en 2022

Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

article

Phytochemical profile and anticholinesterase and antimicrobial activities of supercritical versus conventional extracts of Satureja montana

artículo científico publicado en 2009

Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

artículo científico publicado en 2019

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

artículo científico publicado en 2016

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

SO 2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

article by Sanelle van Wyk et al published August 2018 in Innovative Food Science and Emerging Technologies

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

artículo científico publicado en 2016

Sugar bislactones by one-step oxidative dimerisation with pyridinium chlorochromate versus regioselective oxidation of vicinal diols.

artículo científico publicado en 2004

Synthesis and Antimicrobial Evaluation of Oxazole-2(3H)-thione and 2-Alkylsulfanyl-1,3-oxazole Derivatives

Synthesis and Biological Evaluation of Sugars Containing α,β-Unsaturated γ-Lactones

Synthesis of novel purine nucleosides towards a selective inhibition of human butyrylcholinesterase

artículo científico publicado en 2009

Synthesis, surface active and antimicrobial properties of new alkyl 2,6-dideoxy-L-arabino-hexopyranosides

artículo científico publicado en 2005

Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.

artículo científico publicado en 2004

Thermal resistance of Saccharomyces yeast ascospores in beers.

artículo científico publicado en 2015

Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

article

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry.

artículo científico publicado en 2015

Lista de obras de Filipa V.M. Silva

A new lupene triterpenetriol and anticholinesterase activity of Salvia sclareoides ⬇️

Alkyl deoxy-arabino-hexopyranosides: synthesis, surface properties, and biological activities

An insight on the relationship between food compressibility and microbial inactivation during high pressure processing

Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations.

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Bioactivity studies and chemical profile of the antidiabetic plant Genista tenera.

Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase

Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study

Facile synthesis of oxo-/thioxopyrimidines and tetrazoles C-C linked to sugars as novel non-toxic antioxidant acetylcholinesterase inhibitors.

High pressure inactivation of Brettanomyces bruxellensis in red wine.

High pressure processing (HPP) of honey for the improvement of nutritional value

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation.

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins

Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

Phytochemical profile and anticholinesterase and antimicrobial activities of supercritical versus conventional extracts of Satureja montana

Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

SO 2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Sugar bislactones by one-step oxidative dimerisation with pyridinium chlorochromate versus regioselective oxidation of vicinal diols.

Synthesis and Antimicrobial Evaluation of Oxazole-2(3H)-thione and 2-Alkylsulfanyl-1,3-oxazole Derivatives

Synthesis and Biological Evaluation of Sugars Containing α,β-Unsaturated γ-Lactones

Synthesis of novel purine nucleosides towards a selective inhibition of human butyrylcholinesterase

Synthesis, surface active and antimicrobial properties of new alkyl 2,6-dideoxy-L-arabino-hexopyranosides

Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.

Thermal resistance of Saccharomyces yeast ascospores in beers.

Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry.